admin December 17, 2020 No Comments
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Baked Eggplant Parmesan Casserole for Busy Moms

Bread and bake the eggplant before assembling for this easy and delicious eggplant Parmesan casserole.

Course Main Course
Servings 8

Ingredients

  • 1 large eggplant, peeled and sliced
  • 2 cups panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp basil
  • pinch salt and pepper
  • 2 eggs
  • 1 tsp water
  • 1 jar spaghetti/tomato sauce, your favorite flavor
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F.

  2. Peel and thinly slice the eggplant, no need to salt or rinse.

  3. Lightly grease large sheet pan, set aside. In a medium size bowl, add eggs and water and beat well. In a 2nd medium size bowl, add Panko bread crumbs, salt/pepper, Parmesan cheese and spices and mix.

  4. Taking your sliced eggplant, one at a time, dip the eggplant in the egg, being sure to coat both sides well. Then place eggplant in bread crumb bowl and coat well. Place on prepared baking sheet. Repeat until all of the eggplant slices have been breaded.

  5. Bake for 15-30 minutes until golden brown.

  6. Lightly grease a 9×13 baking dish. Place approx. 1/2 cup of spaghetti sauce in bottom of pan and spread to make sure it is all evenly coated. Begin layering the eggplant and the spaghetti sauce until you have used all of the eggplant up. Top with the remain sauce and mozzarella cheese.

  7. Bake at 350°F for approximately 30 minutes or until cheese is golden brown and bubbly.

  8. Remove from the oven and allow to rest for 10 minutes before slicing and serving.

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